Blueberry Lemon Protein Chia Pudding
Nutrition per serving
Ingredients
- 60g chia seeds
- 200g low-fat Greek yogurt
- 250ml low-fat milk
- 40g vanilla whey protein powder
- 150g fresh blueberries, plus extra to top
- 1 tbsp honey
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- 2 tbsp crushed pistachios, to top (optional)
Instructions
Whisk the whey protein powder into the milk until completely smooth, with no lumps.
Add the Greek yogurt, honey, vanilla extract, lemon zest and lemon juice and whisk until creamy.
Stir in the chia seeds thoroughly so none are clumped together.
Lightly mash half the blueberries with a fork and fold them through the mixture for a swirled effect.
Divide between 2 jars or bowls, cover and refrigerate at least 4 hours or overnight, until thick and spoonable.
Top with the remaining blueberries and crushed pistachios and serve cold. Keeps 3 days refrigerated.
This blueberry lemon protein chia pudding is the breakfast that preps itself while you sleep. Chia seeds soak overnight in a creamy blend of Greek yogurt, milk and vanilla whey, swelling into a thick, spoonable pudding studded with jammy blueberries. The lemon is the quiet genius here — zest and juice cut through the richness and make the whole jar taste bright and fresh, like the filling of a lemon-blueberry dessert, only this one packs a serious protein punch. Ten minutes of whisking at night is the entire cooking involved; the fridge does the rest. Wake up to jars that look like they came from a fancy café, ready to grab on your way out. Each serving delivers 33 grams of protein for 420 calories, alongside 40 grams of carbs, 11 grams of fat and a mighty 13 grams of fiber that keeps you full for hours. It is naturally vegetarian, no-cook, and built for meal prep — make four jars on Sunday and breakfast is solved until Wednesday. Swap the blueberries for raspberries or mango, the pistachios for almonds, and never get bored.
